Asian Turkey Meatballs

Two of my favorite things: Asian food and meatballs come together to make these amazing Asian Turkey Meatballs. These meatballs are tender, flavorful, juicy and loaded with tons of sauce.
I baked these meatballs instead of pan frying. It makes it a lot easier to cook the meatballs and they can be cooked in one batch. The meatballs still get browned on both sides (just make sure to flip them halfway).

You don’t always think of Asian food and turkey together but these two are a perfect match. The asian sauce and baking method gives the lean turkey lots of flavor and moisture.

These Asian Turkey Meatballs only take 30 minutes to make. Simply combine all of the meatball ingredients together and mix until combined, making sure not to over mix. Shape into 12 equal size meatballs and bake in a 400 degree oven for 15 minutes or until cooked through. These meatballs also can be frozen and tossed with the sauce before serving.

I like to add a little Sriracha sauce to my meatballs for an extra kick. Garnish with sesame seeds and green onions too!

Asian Turkey Meatballs
I made this today and it was delicious!

Prep Time 20 minutes   
Cook Time 3 hours   

Ingredients

Meatballs

•     2 lbs ground turkey
•     1/2 teaspoon pepper
•     1-1/2 teaspoons salt
•     1 cup breadcrumbs
•     1 large eggs lightly beaten
•     2 tablespoons minced fresh parsley

Sauce

•     1/2 cup soy sauce
•     1/2 cup coconut sugar (or brown sugar)
•     1/4 cup water
•     2 tablespoons white vinegar
•     1 teaspoon grated fresh ginger
•     3 tablespoons sesame seeds
•     1 tablespoon cornstarch, mixed with 1 tablespoon water
•     2 tablespoons minced fresh parsley
•     1 clove garlic, minced
•     Pasta or rice for serving

Instructions

Meatballs

1. In a medium bowl, combine ground turkey, breadcrumbs, salt, pepper, parsley, and egg until completely combined. Scoop meatballs into 1-in balls and place on a greased baking sheet.
2. Bake meatballs at 375F 15-20 minutes or until meatballs register 160F. Keep warm and set aside.

Sauce

1. In a small skillet over medium-high heat, bring soy sauce, vinegar, water, sugar, ginger, and garlic to a simmer over medium-high heat. Gradually whisk in cornstarch/water mixture until smooth. Stir occasionally until sauce is thickened then remove from heat and stir in sesame seeds.
2. In a serving bowl, pour sauce evenly over meatballs and gently toss to coat. Sprinkle with fresh parsley. Serve meatballs warm over pasta or rice and enjoy!

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